Is this 600-year-old recipe any good? (Lemon Posset)

Ingredients

• 2 cups Heavy Cream (for modern lemon posset; keep chilled until warming)
• 1/2 cup Granulated Sugar (divided: 1/3 cup for modern posset, 1/6 cup for traditional version)
• 2 tablespoons Lemon Juice (freshly squeezed; provides acid to set the cream)
• 4 strips Lemon Zest (thin strips, no white pith; for garnish)
• 4 Egg Yolks (for traditional posset; use pasteurized eggs for safety)
• 1 cup Whole Milk (for traditional posset; adds body)
• 1 pinch Nutmeg (freshly grated, for traditional posset)

Instructions

1. Prepare Lemon Zest

   Using a zester, remove four thin strips of lemon zest, avoiding the white pith. Set aside for garnish.

   Time: PT2M

2. Melt Sugar for Modern Posset

   In a small saucepan over medium heat, add 1/3 cup granulated sugar. Stir constantly until it just begins to melt and turn amber, about 3 minutes. Do not let it caramelize fully.

   Time: PT3M

   Temperature: Medium heat

3. Warm Cream

   In a separate saucepan, combine the 2 cups heavy cream with the melted sugar. Warm gently, stirring, until the mixture reaches about 100°F (38°C) – just warm to the touch, not boiling.

   Time: PT5M

   Temperature: 100°F

4. Incorporate Lemon Juice

   Remove the cream mixture from heat. Slowly whisk in the 2 tbsp fresh lemon juice and the remaining 1/6 cup sugar until fully dissolved and the mixture begins to thicken.

   Time: PT2M

5. Set Modern Lemon Posset

   Pour the lemon‑cream mixture through a fine mesh sieve into serving glasses, discarding any lumps. Chill in the refrigerator for at least 30 minutes until set.

   Time: PT30M

   Temperature: 4°C

6. Prepare Traditional Posset Base

   In the medium mixing bowl, whisk together 4 egg yolks, 1/6 cup granulated sugar, and a pinch of freshly grated nutmeg until the mixture lightens in color, about 2 minutes.

   Time: PT2M

7. Scald Milk‑Cream Mixture

   In a clean saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium‑low until just below boiling (around 190°F / 88°C), then remove from heat.

   Time: PT5M

   Temperature: 190°F

8. Temper Egg Yolks

   Slowly pour a thin stream of the hot milk‑cream into the egg yolk mixture while whisking constantly to raise the temperature without scrambling the eggs.

   Time: PT2M

9. Finish Cooking Traditional Posset

   Return the tempered mixture to the saucepan and place over low heat. Stir continuously until the custard coats the back of a spoon, about 3‑4 minutes (approximately 115°F / 46°C). Remove from heat and stir in a pinch more nutmeg if desired.

   Time: PT4M

   Temperature: 115°F

10. Cool and Serve Traditional Posset

    Strain the custard through a fine mesh sieve into serving glasses. Allow to cool to room temperature, then refrigerate for 30 minutes. The posset will develop soft curdled bits reminiscent of cottage cheese.

    Time: PT30M

    Temperature: 4°C

11. Final Garnish

    Before serving, sprinkle a few extra lemon zest strips on top of each glass of both the modern and traditional possets.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

20 g

Fat

20 g

Fiber

0 g